St. David’s Medical Center
The new stations include: hot food, grill, chef’s special, deli, pizza oven/Italian, grab-and-go, beverages and a self-service island with salad bar & daily specials. The chef’s special features interchangeable equipment which provides menu variety, transitioning from a wok station to sauté station and adds the ability to quickly adapt as new menu items are developed. The special’s bar is designed for flexibility to serve as an appetizer bar, taco bar or make-your-own sandwich.
To increase display merchandising, we added deli display cases, open air screen refrigerators, a round grab ‘n go merchandiser and built in display doors in the face of the porcelain tile walk-in. The pots and pans were moved from the kitchen to the dishroom for more efficient scrapping and dishwashing.
The 17-year-old physicians’ dining was transformed from an institutional area into an upscale dining space. Diverse menu offerings are provided through a selfservice buffet with new cold counters and state-of-the-art induction warmers that display hot food, soup, salad and desserts. Food is prepared in the main kitchen and transported to the dining area. They serve up to 200 physicians per day.
Opening Date: March 2013
Equipment Cost: $1,225,000
Peak Retail Meal Volume: 850-950
Occupied Beds: 415
“frk has had the good fortune to with Rippe Associates for more than 20 years on many projects together. Our focus is the K-12 market and we have always appreciated the deep knowledge base, attention to detail, and extensive experience the team at Rippe Associate provides for educational design. We have also greatly valued the professional, yet personal approach, their designers take with our clients. When working with Rippe, we are always confident the project will be a success!”
Thomas C. Wollan, AIA, LEED AP
Partner at frk architects + engineers
“When it comes to dietary planning, Rippe is always first on my list when team building. They have a strong understanding of all the issues, are creative problem solvers, and are consistent with their execution.”
Daniel J. Rectenwald, AIA, ACHA, NCARB
Vice President, Principal at HGA
"The development of Elmhurst Hospital’s replacement campus was complex. The Rippe team supported our vision to transform healthcare foodservice. The result was exceptional reviews from our patients and staff, along with a facility that supported efficient operations."
David E. Reeves
Past President of the Association for Healthcare Foodservice (AHF)
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